(CNN)If you’re a fan of a well-seared steak or a crisp fried samosa, you may need to pace yourself, as a new study has found that you could be increasing your risk of heart disease.
Like the crunch of something double-fried? That’s even worse.
The group also looked at other byproducts of heating oils to high temperatures, called advanced glycogen end-products. These are also known to increase the likelihood of heart disease.
Bhopal used the example of cooking a chicken to highlight the vast differences in how much of these byproducts are produced. When a chicken is boiled, this cooking process releases an average of 1,000 glycogen end-products, whereas roasting and frying produce 4,000 and 9,000, respectively. “Different forms of cooking are leading to vastly different results,” he said.
“The focus traditionally has looked at the foods themselves, but not the fact you can take relatively healthy food and then make them unhealthy,” Miller said. But he also noted that Bhopal’s research is hypothetical at this point and needs further investigation.
The researchers haven’t “actually tested a population,” he said. “But this is a good background story that I agree with.”
How to cool down
The team now hopes to explore heart rates in comparison to cooking methods among a population.
In the meantime, however, both Bhopal and Miller suggest reducing the heat in the kitchen — and in your takeout box.
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“It makes sense to avoid snacks that are cooked in high-temperature oils,” said Bhopal, who himself has now switched to cooking olive oil. “Olive oil does not heat up to a very high temperature,” he said.
Miller agreed. “Try not to boil oils … and it’s best to avoid fried foods,” he said.
But both note that people can’t avoid these types of food and cooking methods at all times and, as with anything, suggest the need for moderation.
“Eating one meal is not going to do it, but it’s doing it day in, day out, on a daily basis,” Miller said.